Pork Milanese with fennel and pickled peppers.
Photo: Melissa Hom
At first glance, Hart’s looks like a Brooklyn version of Wildair, serving clam toast with pancetta, pork Milanese, broccoli with salsa verde, and natural wine in an intimate 30-seat Bed-Stuy space. That’s a good thing, as this kind of Mediterranean-leaning food — easy but elegant — is exactly what New Yorkers want to eat right now. The team behind Hart’s has the chops, too: The chef, Nick Perkins, has worked at literally every restaurant in the Andrew Tarlow empire; his brother, Russell, helped design the space (which includes an open kitchen and a butcher-block communal table); and Nialls Fallon, the manager and beverage director, comes from Maiden Lane. Take a look:
Menu [PDF]
Hart’s, 506 Franklin Ave., Bed-Stuy, 718-636-6228
